Nettle Risotto Recipe
Nettle Risotto
Earthy Goodness
I know this plant has earned itself a bad name due to its stinging quality, but in spring, this is my most treasured wild harvest, the one I look forward to all dark and cold winter long. It’s super nutritious and delicious to boot! If you cannot find access to nettles, do not fear, you are welcome to substitute with spinach or any other dark leafy green.
Ingredients
4 cups nettles | large stems removed
1 cup mint | large stems removed
a good glug of olive oil
5 tablespoon unsalted butter
1 medium onion | diced
4 garlic cloves | minced
1 1/2 cups Arborio rice
3/4 cup dry white wine
5 cups stock | homemade if possible
salt and black pepper
a squeeze of lemon
Instructions
Step One
Bring a large pot of salted water to a boil. Meanwhile, prepare another large bowl with ice water.
Step Two
Prepare the nettles. Wearing gloves, strip the leaves from any large stems, and rinse to remove any debris or dirt. Add the nettle leaves to the boiling water and cook for 2 -3 minutes until the leaves are wilted and bright green. Immediately strain the leaves and transfer them to the bowl of ice water (you want to stop the cooking process as quickly as possible). Leave the nettle in the ice water until they have completely cooled. Then drain in a colander. Squeeze out as much water as possible and dry thoroughly.
Step Three
Transfer the cooked nettles and the fresh mint to a food processor along with a good glug of olive oil. Pulse until smooth and the consistency of a puree. Set aside.
Step Four
Heat the stock in a small pot until just simmering.
Step Five
In a separate large high-sided skillet melt the 5 tablespoons of butter. Stir in the onion, garlic, and salt and cook until translucent but not brown - stirring often.
Step Six
Stir in the rice and cook until it is fragrant and toasted, about 5 minutes or so.
Step Seven
Stir in the wine and cook until it is completely absorbed by the rice. Once the wine is cooked down begin to add the hot stock, 1 cup at a time, stirring often, until the rice is cooked but not mushy. It should take about 15-22 minutes. You may have leftover stock, or if more liquid is needed, you can use some hot water.
Step Eight
Once the rice is cooked, stir in the nettle and mint puree. Add the cheese, stirring it in until it is all combined. Taste. Season with salt and pepper. If it needs a little brightness, give a squeeze of lemon. Serve immediately. Enjoy.